step-by-step directions

step-by-step directions

In a 12-inch skillet, heat the oil over medium heat. Add the mushrooms, cut side down, and sprinkle in the lemon zest. Cook, without shaking the pan or stirring, until the mushrooms are a nice golden brown, about 8 minutes (have patience and confidence here!).

Add the onions and the peppers, and stir thoroughly. Sauté until the onions and peppers are soft and translucent, about 6 to 7 minutes.

Raise the heat to high and allow the mushroom mixture to sizzle.

Add the spinach and deglaze with red wine vinegar. Cook quickly, stirring, until spinach has wilted, about 2 minutes. Add the lemon juice, season with salt to taste and the pepper, and serve immediately.